Sunday, November 17, 2013

Better Breakfast: Tomato, Kale and Feta Baked Eggs

Better Breakfast: Tomato, Kale and Feta Baked Eggs

From Wholeliving.com  Posted by



Tomato, Kale and Feta Baked Eggs
serves 2-4
1 cup grape tomatoes, sliced in half
4-5  kale leaves, washed and chopped
1/3 cup crumbled fat-free feta
1/4 cup fat-free half and half
1/2 tbsp butter
4 eggs
salt + pepper

Preheat oven to 350.  Sprinkle salt and pepper over sliced tomatoes, and place on a medium heat skillet. Let them cook for about a minute.  Cut butter into small pieces, and add with kale.  Stir together, adding salt and pepper to taste.  Once everything is lightly sauteed, remove from heat.  Sprinkle crumbled feta across mixture.  With a spoon, make four smalls wells, crack one egg into each.  Pour the fat-free half and half around the eggs.  Bake for 18-20 minutes, or until eggs are cooked to your liking.  Serve with herbed whole grain toast for dipping.

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